First things first… this is not a food blog. I rarely cook, and for new and creative recipes, I’m probably the last person you should ask. But when my grandmother gave me her banana pudding recipe just in time for Thanksgiving, I had to share.
Now, this is REAL banana pudding… I did not use JELL-O INSTANT PUDDING. The pudding used in this recipe, is made from scratch. Also, no CHESSMAN COOKIES were used either. Any cookie used for banana pudding other than a Nilla wafer is STUPID, and I want NO parts.
My grandmother is the sweetest person, but getting this recipe out of her “correctly” was hard. First, she gave me no exact measurements. Secondly, I know she left out her “Secret ingredient.” But either way… I was beyond happy with the end result. A few more times, and I will have Ira Mae’s Banana Pudding Recipe perfect!
Let’s get started:
Continue to stir with a whisk for about 15-20 minutes. This will ultimately make the pudding thick, without making it clump. This would be where the use of a double boiler would come in handy, but I don’t cook enough to have the proper cookware.
After topping everything with one last coat of pudding, let cool, and then place in the refrigerator for about 2 hours.